From Us

Summer, summer, summer time! It’s summer time! (Finally)

Our menu has come full circle and a few of last years favorites are back! Tomatoes, peaches (that are getting sweeter by the day) and basil, our charred street corn salad with jalapeño, cilantro and feta, miso sweet potatoes and sweet and sour cucumbers featuring local honey, basil and mint are just a few of the summer sides you’ll find on our menu over the next couple months.

Summer also means hyper-local produce from the many farmers markets around the city. We love the Green City Market on Wednesdays and Saturdays in Lincoln Park, SOAR Farmer's Market at the MCA on Tuesdays, City Market at Daley Plaza on Thursdays, and the Logan Square Farmers Market on Sundays. As you venture out to the markets this summer we thought we'd share some of our tips for making the most of it!

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FARE's Farmers Market Tips:

• THE EARLY BIRD GETS THE...BEST PRODUCE
• GET TO KNOW YOUR FARMER

• BRING REUSABLE PRODUCE BAGS/TOTE BAG

• SET A BUDGET

• HAVE FUN / TRY SOMETHING NEW

Happy Shopping!

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‍meet the team:

Elizabeth potter

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What's your role at FARE?

Wherever I need to be :)

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What do you always have in your fridge?

Kombucha, Perfect Bars, not much...i usually eat at FARE  

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Favorite FARE menu item?

Avocado Toast!

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When you're not at FARE?

Swimming, biking, running, climbing. Outside!

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‍Recipe: Quick Pickles  

Now that you have all these beautiful market veggies you might be wondering what to do with them :) Well, let us introduce to quick pickling! We love using pickled vegetables to brighten and elevate just about any dish. A tangle of pickled carrots on top of avocado toast, thinly sliced pickled fennel atop salads and grain bowls, and pickled onions and / or jalapeños on your tacos are some of our favorite ways to use pickled veggies.

The best part about quick pickling is that you don’t need to follow a strict “recipe” or worry about sterilizing jars, boiling liquids and all that goes into a more traditional pickle.

Another perk, experimenting with flavors is easy once you have the basics. Now go and try it for yourself!

QUICK PICKLES:

• 6-8 SMALL KIRBY CUCUMBERS, SLICED TO DESIRED THICKNESS  
• 1 TEASPOON KOSHER SALT
• 1/2 CUP WHITE VINEGAR

Optional add-ins:

fresh dill

smashed garlic clove,

red pepper flakes

sliced onion

Combine all ingredients in a 16oz. glass jar. Give a good shake. Store in the fridge for up to 3 weeks. Eat with everything.

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Events

7/13 - Twice Nourished Collaborative Dinner Series

7/16 - Female Food Founders Panel @ Soho House

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